ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Pork Tenderloin Studded with Rosemary and Garlic

Pork Tenderloin Studded with Rosemary and Garlic
Randy Mayor; Melanie J. Clarke
Yield

4 servings (serving size: 3 ounces)

Tender, moist, and fragrant, this hearty pork tenderloin with rosemary and garlic is a breeze to prepare.

Ingredients

  • 2 tablespoons finely chopped fresh rosemary
  • 4 garlic cloves, minced
  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Nutrition Information

  • calories 147
  • caloriesfromfat 26 %
  • fat 4.2 g
  • satfat 1.4 g
  • monofat 1.6 g
  • polyfat 0.4 g
  • protein 24.2 g
  • carbohydrate 1.5 g
  • fiber 0.1 g
  • cholesterol 67 mg
  • iron 1.6 mg
  • sodium 342 mg
  • calcium 23 mg

How to Make It

  1. Preheat oven to 475°.

  2. Combine the rosemary and garlic. Make several 1/2-inch-deep slits in pork; place about half of rosemary mixture in slits. Rub pork with remaining rosemary mixture; sprinkle with salt and pepper. Place pork on a jelly roll pan coated with cooking spray. Insert a meat thermometer into thickest portion of pork.

  3. Bake at 475° for 20 minutes or until the thermometer registers 160° (slightly pink) or desired degree of doneness. Let stand 5 minutes, and cut into 1/4-inch-thick slices.

Cook's Notes

Strip rosemary leaves by running your fingertips along the stem in the opposite direction from which the leaves grow.